After a long day walking the fields, warm up with a mug of Hot Spiced Pheasant Reserve.
Makes 4-6 servings.
- 1 bottle of Pheasant Reserve wine
- 1 orange, sliced
- 1 medium piece of fresh ginger
- 3 cinnamon sticks
- 1/2 t. ground cloves
- 1/3 cup brown sugar, or to taste
- 1/4 cup brandy (optional)
Mix all ingredients in a pot over the stove, heat gently until hot, but do NOT boil. Turn down to the lowest possible heat setting and simmer for fifteen minutes. Serve immediately.